Makke ke Paranthe
Makke ke Paranthe is an amazing north Indian flatbread, made especially during winter months. Cornmeal or maize flour is kneaded with whole wheat flour, fenugreek leaves and grated radish.
Servings: 8 people
- 1 cup cornmeal or maize flour makke ka atta
- ¼ cup whole wheat flour
- 1½ radish mooli, grated
- ¼ bunch fenugreek leaves cleaned, washed & chopped
- ¼ tsp carom seeds ajwain
- ½ tsp red chili powder
- to taste salt
a large bowl, mix together all ingredients. Add enough water to knead a wet dough of the flour. Keep on adding water little by little, so that the dough is more wet nut should not be runny batter.
Place a griddle on flame. Pour about 1 teaspoon of oil on it, spread it around. Take a scoop of wet dough using your fingers or a spoon and place it on the griddle. Now using wet fingers gently and quickly spread the dough as thin and thick you prefer. Add more oil on the sides to allow it to cook well. Flip over the parantha and cook from the other side.
Spread ghee (clarified butter) on the parantha. Serve hot with sarson ka saag or curd or pickle.
- You can add any veggie of your choice like cucumber, onion etc to the parantha dough.
- Using wet dough makes it easier to spread the dough without sticking or breaking.